My sister-in-law Sophie and I have the entire day off (we both take turning pulling weight at the clinic), so we’re just hanging out out and relaxing. I find that one of the weirdest aspects of owning a small business is we only get random days off, not necessarily Saturdays and Sundays. But a Tuesday on the couch? Not so bad at all.
If it wasn’t for my time off, I wouldn’t have created this delicious recipe! Feast your eyes on Mexican Lasagna.
To me, this recipe is the quintessential Healthy Tipping Point recipe because 1) it’s simple; 2) there are only four ingredients; and 3) it’s kind of weird (like Pancake Truffles or Stuffed {Potato Skin} Shells). I hate long and complex recipes! I need something that I can throw together fast.
This Mexican Lasagna is ridiculously delicious – but you really can’t go wrong when combining refried beans and cheese. And you could easily make this recipe larger (or pile the corn tortillas higher!) with a few simple modifications.
Mexican Lasagna
Ingredients (for four small servings; I had two for lunch):
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8 small corn tortillas
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3/4 can mild salsa
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1 can refried beans
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4 slices of sharp cheddar cheese
Directions:
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Preheat oven to 350 degrees.
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Grease a small 8 by 8 casserole dish. Spoon 1/4 of the can of salsa on the bottom.
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Slice 4 of the corn tortillas in half and arrange them into the casserole dish. Try to cover the entire bottom without overlapping (cut to fit).
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Scoop out 1/2 the can of refried beans on top of the tortillas. Spread evenly. Top with 1/4 can salsa.
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Cover beans and salsa with slices of the 4 remaining tortillas.
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Top second layer of tortillas with rest of refried beans and salsa (save some salsa for the top). Lay the cheese on top so the dish is completely covered.
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Bake for 15 minutes and then broil on low under cheese browns (keep on eye on it!).
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Slice into quarters, top with a dollop of salsa, and serve.
Couldn’t find my small casserole dish (where could it be hiding?!) so I used the old ‘aluminum foil barrier’ trick and it worked just fine.
I stashed what’s left in the fridge…
Hopefully it will survive the rest of the day – I suspect heated leftovers will be amazing!
um totally making this tomorrow night for dinner. i love me some easy, healthy mexican!